| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Ceideburg 2 | 8 | Servings | |
INGREDIENTS
| 4 | Firm ripe pears, preferably Bosc | |
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1 | Strip lemon peel | |
| 1 | ts | Vanilla |
| 1/2 | c | Sweet wine (Marsala or Madeira) |
| 1/2 | c | Dry wine |
| 1 | pt | Ice cream (i.e. vanilla, toasted almond, pear) |
| 1 | pt | Raspberries, pureed with 2 tablespoons sugar |
INSTRUCTIONS
Peel, core and halve pears. Combine sugar, water, lemon peel, vanilla and wines and bring to a boil. Boil 3 minutes. Add pears and slowly poach in the sauce until tender and infused with sauce. Turn pears occasionally with tongs. Remove from sauce. Reduce sauce until very syrupy. Cool. Place a spoonful of sauce in the bottom of an individual serving bowl. Place a 2-ounce scoop of ice cream on the sauce and top with the poached pear. Drizzle with the pureed raspberries and serve. Serves 8. PER SERVING: 225 calories, 2 g protein, 36 g carbohydrate, 6 g fat (4 g saturated), 22 mg cholesterol, 29 mg sodium, 4 g fiber. Heidy Haughy Cusik writing in the San Francisco Chronicle, 11/25/91. Posted by Stephen Ceideberg; September 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”